LET'S TAKE A TRIP TO XALAPA, MEXICO...Situated in the foothills of Mexico’s eastern coastline, Xalapa Enriquez is 220 miles from Mexico City and surrounded by cloud-covered forests. It is the capital of Veracruz and offers one of the most enchanting and mystical atmospheres! The area is peppered with ruins from the Aztecs, Maya, Toltecs, Zapotecs and countless other ancient cultures. The ancient history inspires legends amongst all who visit. Xalapa's offers unique charm, with winding alleys and ancient historical monuments. Strolling along the city's narrow and vivacious streets engages all human senses: the scent of the high quality, bold coffees produced here wafts through the air, street musicians strum continuous melodies, and the sky-painted sunsets over breathtaking ancient buildings transcend us to another time.

The Jalapeño Chile originated in Xalapa, Mexico. Jalapeños are grown in an abundant array of jewel-tone colors, such as emerald, ruby and amethyst. They have been a culinary mainstay in the Americas for over 9,000 years, and they were domesticated by native peoples about 6,000 years ago, making the jalapeño one of the first and oldest cultivated crops in the Western Hemisphere.

Mesoamerican cultures included jalapeños at every meal. They were used fresh, dried, smoked, roasted, chopped, whole or ground. Ancient civilizations uses for the jalapeño went far beyond the culinary world. The chile peppers were used in religious and spiritual ceremonies. The Jalapeño juice is often used as a remedy for seasonal allergies and cardiovascular problems. The medicinal use of chile peppers dates as far back as the Mayas and Aztecs. They were used for a variety of ailments, including asthma, colds, and for pain relief.

Chipotle, a smoke-dried jalapeño, was an early form of food preservation that originated in Mesoamerica, centuries before the rise of the Aztecs. Unlike most chile peppers, the jalapeño’s thick flesh would not dry properly in the sun, so they adapted a smoke-drying process they used to preserve meat. However, the name for this flavor-packed chile does come from the Aztec word, “chilpoctli,” meaning “smoked chile.” Interestingly, although dried red peppers are often used in ethnic cuisine, for the most part, chipotle has remained uniquely Mexican. To this day, Mexican food is based primarily on Aztec and Mayan tradition, and it is considered second only to Chinese cuisine in terms of complexity and history. Known for its intense flavor and bright colors, the heart and soul of Mexican cuisine remains the jalapeño. Until recently, jalapeño chipotles were almost exclusively found in the markets of central and southern Mexico. However, in the late 1980s, as Mexican food became more popular in the United States, jalapeño production and processing began to move into northern Mexico and the American southwest. Today, jalapeños can be purchased in the US in many different forms, such as powders, pastes, sauces or salsas.

Enjoy this beautiful cross fusion sea salt we have created for you: JALAPEÑO & SMOKED SWEET PAPRIKA. Try this gorgeous salt in any dish from beef, chicken, pork, vegetables as well as seafood.Ingredients: Sea Salt, Jalapeño Peppers, Smoked Sweet Paprika